Hearty, comforting, and full of vibrant spices, this Chickpea Spinach Curry is a nourishing plant-based dish you’ll crave on repeat. Packed with fiber-rich chickpeas and tender spinach, it’s an easy, one-pot meal inspired by global longevity traditions.
1 Tbsp coconut oil
1 onion, chopped
4 cloves garlic, minced
1 Fresno chili, seeded and very finely chopped (optional)
1 tsp garam masala
1 tsp ground cumin
½ tsp ground turmeric
¼ tsp ground coriander
2 (15 oz) cans chickpeas, drained and rinsed
1 (14.5 oz) can diced tomatoes
1 (13.5 oz) can coconut milk
1 cup vegetable broth
1 tsp salt
Freshly ground black pepper, to taste
5 oz baby spinach (approximately 8 cups)
½ cup chopped fresh cilantro leaves, plus more for serving (optional)
Cooked rice, for serving (optional)
In a Dutch oven or large skillet, heat coconut oil over medium high heat. Add onion, garlic and Fresno chili (if using) and saute, stirring frequently, for 3 minutes. Add garam masala, cumin, turmeric and coriander; cook for an additional 15-30 seconds.
Add in chickpeas, tomatoes, coconut milk, vegetable broth, salt and pepper. Stir to combine. Bring to a simmer and let simmer for 15 minutes, stirring occasionally. Stir in the baby spinach and cilantro (if using) and let simmer an additional 5 minutes, or until spinach is completely wilted. Season to taste with salt.
Serve hot over rice, garnishing each bowl with additional cilantro, if desired.
